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Okay everybody, I think I've responded to everyone who sent an email to the kkfcookbook address by now. So far we've got a really good start (I'll post a breakdown in just a little bit), but we still could use more contributors, ESPECIALLY among single beveled knife users. Keep the ideas coming!

Helden, i posted a few suggestions but it sounds like you already have chosen the list. let me know if you are looking for more content, curious how many here have a vacuum tumbler or know how to use it.

I could showcase a Nakiri its an AS Moritaka, works fine, better ground than my others. I could do a Ballentine chicken. Only I stuff mine with chourico portuguese paprika smoked spicy sausage, various hard shredded cheese gruyere, and such, with just enough old bread cubes to absorb the juices while cooking. It gets tied, bagged and placed in a circulating water bath at 143 degrees for 12hrs. Cooled, unpackaged and dry roasted for about 30 minutes in my convection oven. This one was the classic style spinach and gruyere

KKF Cookbook Thread UPDATE

Hey folks,

Sorry I've been away from this project for about a month. Moving halfway across the country and beginning a new job have consumed more of my time and energy than I thought, and I didn't get home internet until today (currently writing this from work!).

Since real names and KKF names don't always match up, let me know if I've heard from you but you don't see your name on the list.

We still need several more submissions to make this project work, and particularly welcome anyone who wants to do a recipes that features single-beveled knives. I'd also like to see all of the registered makers covered if possible; so far I know I have an HHH, a Tsourkan, and a Devin Thomas.